Blackberry Clafoutis

[Kaylz]

I've stated the brands I've used to work out the nutrition information that I've stated
Serves 6
Ingredients
200g blackberries (could also use raspberries)
150ml Tesco british double cream
2 large eggs
100g Tesco ground almonds
100g Natural & Low Carb Kitchens inulin powder
30g Tesco british unsalted butter
15g Indigo Herbs Nutrition vanilla powder (can sub for 1 Tbsp vanilla extract)
Method
Preheat oven to 180c and butter a baking dish, place berries in the bottom of the dish
In a bowl combine eggs, almonds, cream and vanilla, melt the butter and stir into the mixture
Gently fold in the inulin
Pour the mixture over the blackberries and bake for 30-35 minutes until golden
Tip - enjoy warm with extra cream
Each serving - 28.2g fat, 11.7g sat fat, 5.1g carb, 4.3g sugar, 18g fibre, 7.6g protein, 0.2g salt

 

[Amigo]

I've stated the brands I've used to work out the nutrition information that I've stated
Serves 6
Ingredients
200g blackberries (could also use raspberries)
150ml Tesco british double cream
2 large eggs
100g Tesco ground almonds
100g Natural & Low Carb Kitchens inulin powder
30g Tesco british unsalted butter
15g Indigo Herbs Nutrition vanilla powder (can sub for 1 Tbsp vanilla extract)
Method
Preheat oven to 180c and butter a baking dish, place berries in the bottom of the dish
In a bowl combine eggs, almonds, cream and vanilla, melt the butter and stir into the mixture
Gently fold in the inulin
Pour the mixture over the blackberries and bake for 30-35 minutes until golden
Tip - enjoy warm with extra cream
Each serving - 28.2g fat, 11.7g sat fat, 5.1g carb, 4.3g sugar, 18g fibre, 7.6g protein, 0.2g salt

Have you made this Kaylz? How did it turn out? Sounds nice 🙂

 

[Kaylz]

Have you made this Kaylz? How did it turn out? Sounds nice 🙂

No I haven't yet, I only came across the recipe today and the ingredients are expensive, the inulin powder alone is £7.99 and I haven't had time to look for alternative cheaper products but others don't mind price so thought I may as well post this version xx

 

[trophywench]

Well inulin adds fibre and sweetness apparently. However it only has 5g carb to 100g of it so it's nowhere near as sweet.

I wonder whether you couldn't just leave the recipe as is, but omit that, chuck in a teaspoon of granulated sweetener instead and add the same amount (1 tsp) of baking powder?

It's recommended to get more fibre into people who are concentrating on eating protein's diets from what I can see.

 

[Mark Parrott]

I will make this & will use Inulin powder as I happen to have some, though have never found a recipe for it yet. Apparently, Inulin caramelises, so works well on a creme brulee.

 

[Sally W]

A slight word of caution on inulin. It’s a prebiotic so very high in fibre. I have a teaspoon in my lavender tea before bed for health reasons. However I understand if taken in large quantities it can have an unfortunate affect 😱 and it’s recommended to introduce into the diet gradually. I make clafoutis quite a bit with eggs double cream milk and ground almonds and use xylitol. But in my recipe the sweetener is not as high as this one.

 

[trophywench]

But 95% of the inulin isn't sweet, is it? so surely there's only 5g of the part that is sweet - although admittedly haven't a clue how sweet it is. I mean granulated sweetener - Tesco's OB is I reckon between 3 and 4 times as sweet as the same amount of granulated sugar. Dunno about Xylitol Stevia etc as I've never used anything else.

 

[Mark Parrott]

I get Total Sweet which is pure Xylitol & is 1:1 ratio with sugar. Pure Stevia is 3 times sweeter than sugar.

 

[Sally W]

Inulin isn’t actually that sweet no. It’s a sweetness to it. I think it’s used as it’s good for gut health and a prebiotic. I use total sweet too @Mark Parrott. It’s good to have 1 to 1 measurement for baking to help with texture

 

[Bubbsie]

Have you made this Kaylz? How did it turn out? Sounds nice 🙂

I was about to ask the same question Amigo.

 

[Bubbsie]

No I haven't yet, I only came across the recipe today and the ingredients are expensive, the inulin powder alone is £7.99 and I haven't had time to look for alternative cheaper products but others don't mind price so thought I may as well post this version xx

Sounds good \kaylz...I'm going to wait for Markyp to make it...then if its good give it a go...perfect for dinner guests...come on Mark get to it😉.

 

[Sally W]

Sounds good \kaylz...I'm going to wait for Markyp to make it...then if its good give it a go...perfect for dinner guests...come on Mark get to it😉.

I’ve made a very similar one with different recipe:eggs,cream and ground almonds it’s really good.

 

[Bubbsie]

I get Total Sweet which is pure Xylitol & is 1:1 ratio with sugar. Pure Stevia is 3 times sweeter than sugar.

I use the Xylitol too Mark...I found some Stevia in Tescos £1.99 for a largish jar...going to give that a go...also want to try blitzing some Xylitol as a substitute for icing sugar...anyone tried that yet?

 

[Bubbsie]

I will make this & will use Inulin powder as I happen to have some, though have never found a recipe for it yet. Apparently, Inulin caramelises, so works well on a creme brulee.

You can also buy blonde Xylitol which is better for caramelising.

 

[Bubbsie]

I've stated the brands I've used to work out the nutrition information that I've stated
Serves 6
Ingredients
200g blackberries (could also use raspberries)
150ml Tesco british double cream
2 large eggs
100g Tesco ground almonds
100g Natural & Low Carb Kitchens inulin powder
30g Tesco british unsalted butter
15g Indigo Herbs Nutrition vanilla powder (can sub for 1 Tbsp vanilla extract)
Method
Preheat oven to 180c and butter a baking dish, place berries in the bottom of the dish
In a bowl combine eggs, almonds, cream and vanilla, melt the butter and stir into the mixture
Gently fold in the inulin
Pour the mixture over the blackberries and bake for 30-35 minutes until golden
Tip - enjoy warm with extra cream
Each serving - 28.2g fat, 11.7g sat fat, 5.1g carb, 4.3g sugar, 18g fibre, 7.6g protein, 0.2g salt

Kaylz...can we put this in the low carb baking thread please...be good to see it there.

 

[Mark Parrott]

I use the Xylitol too Mark...I found some Stevia in Tescos £1.99 for a largish jar...going to give that a go...also want to try blitzing some Xylitol as a substitute for icing...anyone tried that yet?

Yes, & it works.🙂

 

[Mark Parrott]

Sounds good \kaylz...I'm going to wait for Markyp to make it...then if its good give it a go...perfect for dinner guests...come on Mark get to it😉.

I'm out of double cream.

 

[Kaylz]

Kaylz...can we put this in the low carb baking thread please...be good to see it there.

I'll go copy and paste in a minute xx

 

[Vince_UK]

Pray what is Inulin?

 

[Bubbsie]

I'm out of double cream.

Well go get some Mark...what are you waiting for?